The holiday season is coming soon and we’ve got a lot to talk about! Buckle up because it’s time for another episode of our Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A NOT SO SUBTLE REMINDER: If you […]

The road warrior returns! We are back after a few weeks of wine events around the country. How was it out there? What was the vibe? Are wine and alcohol sales still dipping? Is there a bright side? Let's answer all of those questions and more

How do you eat ancestrally and seasonally even during winter, when the produce stands maybe are shut down and your garden may be covered over with snow for the season and your body needs a different kind of support than it does during the busy, active days of summer? In this episode Alison and Kathie, who is a longtime listener, supporter and friend of the podcast, got to talk about all of these topics and much more. Kathie is the creator of Homespun Seasonal Living, one of my favourite websites for pulling recipes, and Kathie is an expert and authority on all things food preservation, gardening and storage.In this episode they covered some great winter vegetable and fruit options, storage of winter produce, and of course preservation methods including canning, freezing, dehydrating and fermenting, and of course the often debated topic of nutrient loss during preservation. They also discussed aspects of combatting winter food boredom by creating variety in the diet and ways to alleviate the heaviness of winter food. They also covered some interesting ideas for using spices and sauerkraut, different ways of using microgreens and sprouts, and Kathie created a wonderful Winter Eating Guide that listeners can download in the show notes. Kathie is also the creator of one of my very favourite mailing lists, and you can sign up for her mailing list in the show notes right now and get the Winter Eating Guide as well as some other benefits on top that if you like. I love the recipes I've gotten from her mailing list and she is so creative with her use of herbs and her different cosy beverages and things that she comes up with. I am looking forward to hearing how you enjoy this episode and what you and your family do to keep things cosy and local during the winter.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *For more tips, inspiration and recipes sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast...

Keeping Beer Cold: The Physicist’s VerdictBrazilian physicist Claudio Pellegrini found the pilsner glass—narrow at the bottom, wide at the top—keeps beer cold the longest. His research highlights how glass shape affects temperature, but he notes smaller glasses finished faster might work best in tropical heat.Prague Bans Late-Night Pub CrawlsPrague, famous for its beer culture, has banned organized pub crawls from 10 PM to 6 AM to reduce public drunkenness and noise. Violators face fines up to $4,300, though earlier crawls remain allowed.Historic Leinenkugel Brewery ClosingMolson Coors is shutting down the 157-year-old Leinenkugel Brewery in Chippewa Falls, Wisconsin, moving production to Milwaukee. The closure affects an estimated 56 employees, part of a broader effort to cut costs amid declining sales.Brewers Call Out Overrated TrendsBrewers critiqued beer trends like negative online reviews, overly fruited sours, triple IPAs, and cold IPAs. Many argue for prioritizing balance and quality over fleeting fads.NA and High-ABV Beers ThriveNon-alcoholic beers (+6%) and high-ABV beers (+7.4%) continue to grow in popularity, reflecting a consumer shift toward extremes, while mid-range ABV beers lose market share.Quit Drinking by 65 for Brain HealthNeurologist Dr. Richard Restak recommends reducing alcohol intake in your 60s and quitting by 70 to prevent neuron loss, dementia risk, and slower injury recovery.Beer Drinkers and Poor DietsA study shows beer drinkers score lowest on diet quality compared to wine and liquor drinkers, likely due to demographic factors like age, income, and lifestyle.Thanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson and occasional appearances from Becky Smalls.Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSSFollow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

In this programme, we're previewing LandAlive - the regenerative agriculture conference taking place at the Bath & West Showground on the 22nd and 23rd of November. ffinlo Costain is joined by: Tamara Giltsoff, co-founder of LandAlive George Dunn the chief executive of the Tenant Farmers' Association And Abby Allen, director of Pipers Farm and author of The Sustainable Meat Cookbook And to claim the exclusive half-price discount for Farm Gate and 8point9.com readers and listeners: Go to the LandAlive website - landalive.co.uk Click on 'Buy Tickets' Select 'General - 2 day delegates' And enter the discount code '8point9'

Scott Carnochan, better known as Smokey Fish Bar Bee Que is here to give you all his secrets about SCA, NZBA, Catering, Cooking with Ironbark and also how make amazing BBQ pies!  Plus Noel gives you his top tips on Pulled Pork Roti's and we round up all the latest news and events! See omnystudio.com/listener for privacy information.

Today is Chef Kaybee's Mom's birthday, or it would've been. Chef looks back at her day, and the thoughts she had throughout it.

FSR editors chat with Jake Simon, co-founder & CEO of ConnectedFresh, about the biggest smart tech trends transforming the restaurant industry, the growing concern about vendor lock-in and data ownership, what questions operators should be asking when it comes to integrating sensor-based solutions, and more. 

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed Bret’s trip to the San Francisco Bay area, where he went for The Culinary Institute of America’s annual Worlds of Flavor conference in Napa.  The theme this year was Borders, Migration, and the Evolution of Culinary Tradition, which Bret acknowledged was quite a mouthful, but basically it was a discussion of how cooks adjust their food based on what ingredients are available and what customs and traditions are around them, as well as their own life experiences. In short: It’s all fusion. Highlights included a demonstration of southern Italian spaghetti and tomato sauce made like it was risotto and accompanied by a lecture of how spaghetti and tomatoes got to Italy, and lentil fritters that combined the traditions of West Africa and East Africa. Bret then spent the weekend in San Francisco, and a culinary highlight was a pastrami sandwich with horseradish and red pepper aïoli at Mario’s Bohemian Cigar Store Café in the North Beach neighborhood.  Pat stayed in New York City and checked out a Cambodian restaurant called Bayon. It was her first time trying that particular cuisine and she found it lighter and more subtle than the cuisines of its neighbors, Vietnam and Thailand. She also had brunch at Sarabeth’s, a long-standing concept with four locations in New York City, where she enjoyed tasty popovers and mushrooms with eggs. Then Bret shared an interview with Cheng Lin, chef and owner of Shota Omakase in the Brooklyn neighborhood of Williamsburg. The chef discussed the importance of rice in sushi and of cultivating regular customers.

In this episode of Don’t Eat Poop!, our hosts Matt and Francine have just gotten back from the Food Safety Consortium 2024 and they’re sharing everything while it’s still fresh in their minds.You will hear all about their experience and their biggest takeaways. You will also be in the know about the amazing interviews they have coming your way.So, don’t miss this event recap!In this episode:💩 [01:32] An exciting start to the Food Safety Consortium 2024💩 [04:19] The best networking event in food safety 💩 [07:29] The difference being in Washington D.C. made💩 [09:11] The interviews they did and that are coming your way💩 [11:11] The Women in Food Safety networking event💩 [13:35] The sense of community around industry colleagues💩 [15:34] The missed opportunities of our legal system💩 [16:47] What you can expect in the upcoming episodes💩 [17:36] A taste of fame💩 [18:48] Matt’s and Francine’s biggest takeaways from the Consortium💩 [21:32] Food safety concerns aren’t the same all over the world💩 [23:47] Concerns about the FDA’s Reorganization Plan💩 [25:00] The right reason for wearing black glovesDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeStay up to date on all things Food Safety Consortium for next year’s edition here. Catch up on our interview with Rick Biros, the organizer of the Food Safety Consortium, on last year’s edition, Episode 37 | Integrating Cannabis into The World of Food Safety with Rick Biros.Learn more about Women in Food Safety.Catch up on the episode about the FDA’s plans to cut food funding to the states, Episode 69 | A Look at the FDA’s Reorganization Plan and Some Food Safety Mythbusting.Noteworthy quotes from this episode“Really, truly the Food Safety Consortium is the best networking event that I have ever been to.” – Matthew Regusci“Corporate culture has got to change before we can change food safety culture and that's where we need to start. I know that's where the difference is going to be made.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms